Bundles of Soy Candles

Ashley Fleming

• These may be some of the worst photos I’ve taken and shared for a recipe, but sometimes that’s just what happens! The recipe was too yummy not to share, and I got quite a few comments in my Instagram story asking about it. • I made this dish over two years ago when I was pregnant with Jack, and I’ve been wanting to make it again, but haven’t gotten around to it. • It’s super easy, has a lot of flavor, and is gluten free, dairy free, and @whole30 if you leave out the cheese (I only used mini mozzarella balls because we had some in the fridge). • Ingredients:
✔️ 2 large sweet potatoes ✔️ 1 pound grass-fed ground beef
✔️ 2 cups marinara/pasta sauce (we use either Muir Glen or something with just veggies and spices)
✔️1 can full-fat coconut milk (you can drain the water/just use solids)
✔️ Salt, proper, oregano, garlic powder and onion powder to taste
✔️ Olive oil to coat bottom of pan • Directions:
Brown the ground beef and add the above spices to your preference. In the meantime, peel, and thinly slice the sweet potatoes- I used our mandolin to get even slices that were thin. • Once the beef is browned, add the marinara/pasta sauce and the coconut milk fat from the can. Stir well, and let cook together for 5 minutes. Add more spices if you’d like and let the sauce simmer until it’s thickened a bit and then remove from heat. • Coat the bottom of square 9x9 baking dish with olive oil and start layering the sliced potatoes in rows (like lasagna noodles). I used one Asian sweet potato and one sweet potato because that’s what I had on hand. • Once you layer the potatoes, salt and pepper them and then add a layer of the marinara/pasta and beef sauce, repeat for as many times as you can and end with potatoes on top. Season the top potatoes and coat with coconut oil spray (optional). • Bake at 375 for 25-35 minutes or until the potatoes are soft! I didn’t add the mozzarella balls to the ingredient list because I normally wouldn’t use them- I just had some in the fridge. Someone asked me if you could use zucchini noodles and you definitely could- I don’t like the texture of zucchini and I think the potatoes hold together better. Let me know if make it!